Influence of Different Cations on Chemical Composition and Microstructure of Pidan White and Yolk During Pickling and Aging

Effects of different cations on chemical composition and microstructure of pidan white and yolk were investigated. During 3 weeks of pickling and further 3 weeks of ageing, ammonia and ash contents were increased but varied with types of cations used. Lower protein degradation of pidan white was observed in pidan treated with 0.2% PbO2, compared with other treatments. Scanning electron microscopic (SEM) studies indicated that the greater aggregation of egg proteins took place in pidan white treated with PbO2. Yolk of pidan treated with 0.2% PbO2 had more release of free lipid as visualised by confocal laser scanning microscope (CLSM).